Preheat the oven to 275 F (135 C). Line a baking sheet with parchment paper or a silicone mat.

For the meringues, using an electric mixer fitted with a whip attachment, whip egg whites until they form medium peaks. Add granulated sugar and continue whipping until stiff peaks form. Using a rubber spatula, fold icing sugar into egg white mixture. Transfer mixture into a piping bag fitted with a round tip and pipe 1-inch (2.5 cm) rounds onto the prepared baking sheet. Bake for 40 minutes. Reduce the heat to 200 F (100 C) and bake for another hour. Remove from oven and let meringues cool on a wire rack. Store in an airtight container until ready to use.

For the Chocolate Chantilly, place chocolate in a till narrow container. Bring whipping cream to a boil in a saucepan. Remove from the heat and pour on top of chocolate. Blend with an immersion blender until well combined. Let cool in the fridge (overnight is best). Once cool, transfer to a bowl, and use an electric mixer fitted with a whip attachment to whip mixture until it forms firm peaks.

Pipe or spoon some Chocolate Chantilly between 2 meringues. Repeat with remaining Chantilly and meringues. Garnish with Angel Hair and gold leaf, if desired.

For this recipe, we suggest using our Single Origin Tanzania Bean to Bar Chocolate with its deep chocolate flavor and notes of cherry, coffee and lemon, which are a very well suited to contrast the sweeter notes of the meringue.